0.0 – 0 reviews • Thanksgiving
Level: |
Easy |
Total: |
40 min |
Active: |
30 min |
Yield: |
6 to 8 servings |
Level: |
Easy |
Total: |
40 min |
Active: |
30 min |
Yield: |
6 to 8 servings |
Ingredients
- Kosher salt
- 2 bunches spinach (about 1 pound), trimmed
- 1 bunch Swiss chard (about 12 ounces), stems and leaves separated
- 1 5-ounce package baby kale (about 8 cups)
- 4 tablespoons unsalted butter
- 1 large shallot, chopped (about 1/2 cup)
- 4 to 5 sprigs thyme
- 3 tablespoons all-purpose flour
- 2 cups milk
- Freshly ground black pepper
- Hot sauce, to taste
- 1/3 cup creme fraiche
Instructions
- Bring a large pot of salted water to a boil. Working in batches, add the spinach, chard leaves and kale and cook just until wilted, about 5 minutes. Remove with tongs and transfer to a colander set over a bowl to drain and cool. When cool enough to handle, transfer to a kitchen towel in batches and squeeze out the excess liquid. Chop the greens.
- Finely chop the chard stems. Heat the butter in a large pot or Dutch oven over medium heat. Add the chard stems, shallot and thyme sprigs. Cook, stirring, until the vegetables soften, 6 to 8 minutes. Sprinkle in the flour and continue to cook, stirring, until golden, about 2 more minutes. Remove from the heat and slowly whisk in the milk. Return to medium heat; add 2 teaspoons salt, 1/2 teaspoon pepper and a few dashes of hot sauce and cook until thickened slightly, 3 to 5 more minutes.
- Discard the thyme and stir the greens into the pot. Cook, stirring, until heated through and coated, about 4 minutes. Remove from the heat and stir in the creme fraiche.
Nutrition Facts
Serving Size |
1 of 6 servings |
Calories |
202 |
Total Fat |
13 g |
Saturated Fat |
8 g |
Carbohydrates |
16 g |
Dietary Fiber |
4 g |
Sugar |
7 g |
Protein |
7 g |
Cholesterol |
35 mg |
Sodium |
619 mg |
Serving Size |
1 of 6 servings |
Calories |
202 |
Total Fat |
13 g |
Saturated Fat |
8 g |
Carbohydrates |
16 g |
Dietary Fiber |
4 g |
Sugar |
7 g |
Protein |
7 g |
Cholesterol |
35 mg |
Sodium |
619 mg |